Coming from Charleston, South Carolina where Shrimp n Grits is our signature food, the Lvl 1 Chef made what looks like the best to our southern style of the dish.
@@MurderOfAKiller The polenta cake is the least of the problems in that insult. Olives and leeks in the sauce? What in the actual hell? And, I am also from Charleston.
I was gonna type this today, although i really appreciate what they do for each video, I watch these videos while snacking and by the time the cooking is done, I'm done my snack/meal
I understand why Shariff is a level one, his cutting technique overall is scary and his plating wasn’t’t too put together but his food honestly looked good. I’d eat that and he seasoned his food too. I mean I wouldn’t complain being his roommate.....
I really hope Shariff appears in more videos. He is singlehandedly showing that level 1s don’t have to be the quick and easy way of doing things. It was almost surreal seeing him do grits the traditional way while Lorenzo used instant grits.
I love the lvl 3 chef this time. She isn’t outwardly funny like other chefs I enjoy funny, she’s so serious basically all the time so it’s really effective when she makes a joke. She also sounds serious when she cracks a joke I love it.
@@physicsfan314 yea, I don’t know about shrimps and grits but hers did look much different from the others. Who cares, I didn’t comment on her cooking skill I said I thought she was funny. Idk why people randomly insult people in the comments replying to a comment that’s on a completely different subject, but go off I guess
@@sajid7039 technically it is still considered shrimp and grits, it’s just done differently. Many see shrimp and grits as a comfort food so it becomes more foreign when people try and make it high end or more fancy.
When you have money you typically get more knowledgeable. With that food is an experience and an education, nourishment is just a side benefit, My husband grew up in poverty and had nastiest things he ate... it was calories for cheap!
Shariff won this one by a mile. He's the only one that actually made shrimp 'n grits and used a damn good recipe too. Proper Gulf Coast brunch fare there.
TBH-- I'm almost always here for Rose -- that Garlic tip at the end is the best insight I've gotten in a LONG time and made this video worth watching for a Midwesterner who doesn't like shrimp & grits. :)
Shariff just leveled up to level 2 in southern cooking. Lorenzo I expect to use some Asian flair in his cooking. But that professional chef all of the South just cried in pain.
As a Southerner who has been eating shrimp and grits my whole life, I'm rolling with Shariff's dish. Only tweaks are that he should have used broth and and topped with green onion.
@@jenniferbrijlal8484I found it on google play in the books section : It's being released 05/18/21 and is called "let's do this folks, home cooking w Lorenzo" u can preorder (if u have an iPhone it should be a similar process to find it 😅)
I'm with you. And polenta with ragu is delicious (have made it m'self), but don't even *try* to call it grits! But I wanted to crawl through my screen, sit across from Shariff, & say, "dish 'em up, bro!"
@@eronbrooks2864 I don't know, I've had the grits patty done well once. It was your standard shrimp and grits recipe with andouille sausage, but with a good sized patty of grits (I'm talking 6 or 7 inches wide, not those little 2-3 inch patties she made) that was crispy on the outside and really creamy on the inside. I don't know how they did it but BOY was it killer. Just added a bit of really good crunch that I loved to it. I grew up in the shrimp and grits region of the US and have had some damn good shrimp and grits in my time, but this was near the top.
I’d take level one over the others everytime, he actually gave you SHRIMP... three or two is just insulting ... it’s called SHRIMP and Grits, please give me shrimp.
He's also the only one to actually give home cooked grits. Why use instant for something that barely takes time to cook? And as someone with Italian and Southern US heritage, even I was confused about the use of polenta for the level 3 chef. From the looks of everything, I would love each and every one of these dishes, but if I were to order shrimp and grits, Shariff's would be exactly what I'd be expecting. Ok, not 100% expected, but I'd view the sausage as a bonus, not a negative.
@@CatnipCaptain I have never bought into the fancier something is the less you should get, that’s a rip off plain and simple. I have been to a place in my home town that elevated soul food / comfort food and the portions were on point for the price point. It can be done. Also stop swapping out Polenta for Grits, it really is not the same, especially when you want to put them in cake form. Doing wayyyyyyy tooo much and the only thing that stayed true was there was shrimp. SMH Shariff is the only one that did a southern shrimp and grits and that’s it’s roots, that’s what people expect. Not coconut milk and a punch of vegetables and three shrimp... sigh
First time ever i'd take the level 1 over the others. if Shariff would've did a cajun butter and cooked the shrimp separately from that pan and drizzled that shrimp cajun butter over the top.... *chef's kiss* p.s. if I find corn in my shrimp and grits, I'm going to punch you in the face.
Shariff is quickly gaining his place as a level 1.5! All his recipes look delicious and he's relatable af. Also loving Lorenzo and Jamie in these last videos 😋
I’ve been seeing Lorenzo on level 2 chef for a very long time now. With all the knowledge and experience acquired in doing these videos it’s logical to think that he is probably a level three chef now. I’m sure he is watching these videos and if he’s that much interested in cooking he already picked up a lot of knowledge from the level 3 chefs as well as the person who does the analysis.
I really like that concept of Jamee's recipe for a buffet-style brunch; just a polenta cake that's it's own individual portion. Seems like they'd fit naturally alongside eggs Benedict, a waffle bar, and a few other things.
Hey Shariff I know you never gonna see this but if you need someone I’ll always be here 😭 you so fine and you threw down on them grits! LOOK AT HIS SMILE!
As a chef from Louisiana, I have to say that this is the first time I have seen a level 1 make something I'd choose over the level 2 or level 3 on this show. I wouldn't even call what the level 3 shrimp and grits. Level 2 & 3 were just ad libbing here. Just doing anything.
I've lived in New Orleans my whole life and those level 3 grits are a joke. Nobody eats them like that, level 1 is the real deal and level 2 is a fun twist.
Yeah, completely agree. Level 3 did not look/sound appealing to me. I would level 2 because doing it thai style is an interesting twist and level one is more traditional but I'm not really sure what level 3 was about.
I love Lorenzo! He reminds me of that cute little boy at the adult party that made everyone say "AWEEEE aren't you the cutest!" and grew up thinking he's the same kid and everyone still loves him.
I never had Shrimp and Grits, but it sounds pretty good. It’s awesome to have Lorenzo back because I really like his upbeat personality. The professional chef from this episode is very informative as usual and I like how calm she is. I also like how confident and outgoing the level 1 chef is. It’s very interesting to see the professional chef make a more refined and fancy form of Shrimp and Grits and the Shrimp and Grits from the other 2 levels looks absolutely delicious. Overall though, all of their Shrimp and Grits looks awesome, but in terms of my preference, I think I will choose to eat the Shrimp and Grits from level 1 because it seems the most traditional but the most appetizing.
Really think it's just because he's bad with a knife. The technique is always good and his food looks great, it's just obvious he was never taught how to dice veggies well. Definitely deserves level 2
@@Ramberta Well, you call someone a level 3 chef and then she destroys a cultural icon like shrimp and grits.... ? I ain't mad.. just have no respect for her or her "recipe"
I'm really glad Rose broke down the garlic conundrum, because I've been hearing a lot more about it very recently especially with people micro-planing garlic. Thanks Rose!
For the first time ever, I'd rather eat level 1 than 2 or 3. I mean, I love Lorenzo but coconut milk? And vegetables ragout with polenta ? This is supposed to be shrimp and grits!
All three had grits/polenta and SHRIMP? hence... Shrimp and grits. I don't understand why everyone is so bent out of shape on this. Have y'all never seen these episodes before? There's often many varients of the "same" dish.
@@quailchow Exactly, but I guess it's understandable some people are hell bent on keeping the dish classic. It's like Italians and their drama about pasta and pizza 🙃
I want to eat the one Shariff made the most lol I think that's the thing about comfort food, though. You gotta keep it classic. Don't make it fussy or put a spin on it.
I wish we could see each cook try the other's food! It's the only thing missing for me from these videos, and I want to hear their opinions on the different variations.
The level of confidence that Shariff works with is something we should all aspire to if we are given the title of "level 1" at anything. Also, I'm rolling with his method next time I make some shrimp and grits.